Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

KÜÇÜKÖZET A. O., USLU M. K.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.24, sa.7, ss.576-584, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 24 Sayı: 7
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1177/1082013218776540
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.576-584
  • Anahtar Kelimeler: Edible films, chicken meat, baking, texture, sensory analysis, RAZOR BLADE SHEAR, ALLO-KRAMER SHEAR, ESSENTIAL OIL, ANTIMICROBIAL ACTIVITY, PHYSICAL-PROPERTIES, WARNER-BRATZLER, IN-VITRO, STORAGE, ATTRIBUTES, OLEORESIN
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4? for four days, and roasted at 200? for 30min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.